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Friday, April 27, 2012

You all know Tirunelveli is famous for “Godhumai Halwa” / “Irrutu Kadai Halwa“, it is also famous for Sodhi. Sodhi is a popular and unique dish from Tirunelveli side, they usually prepared for the occasion when the groom visits brides home for the first time. It is traditionally followed by the people living there and also called as “Mapillai sodhi”. It has a delicious taste of veggies which are cooked in coconut milk. I learned this recipe from Sumi a friend of mine, who is from Tirunelveli. I started liking it instantly. She also prepared potato curry and ginger pickle for side and it was really good and went well with Sodhi.

I am sure this will a good substitute for normal sambar and rasam. But it takes time to cook and one need patience to prepare. I am sure this will be a sure hit if you try at your kitchen. Its simply superb with hot rice and iddiyappam too.

Sunday, April 22, 2012

It is one of my fav recipe, normally I plan this for dinner. Its very tastier with drumstick leaves which are very fresh and tender ones. It is highly protein rich and nutritious adai with lot of medicinal values from drumstick leaves and with a combination of lentils.

Friday, April 13, 2012

Wishing all friends a very happy Tamil New Year and Vishu.

Ras Malai, basically a Bengali sweets made from a cottage cheese in a flavoured milk. I love this sweet, and had tried this in my kitchen several times and usually it comes out very well, my husband use to say that the taste is as store bought.

In a heavy bottom vessel add milk and bring to boil till it reduces to half the quantity, keeping in low flame and stir frequently.

Then add the sugar, cardamom powder, chopped nuts (reserve few nuts for garnish) and soaked saffron strands along with milk and allow boiling for couple of minutes till the sugar dissolves and then switch off the flame.

Tuesday, April 3, 2012

Hi friends I am back, after a month long break, actually I was in India for my In-Laws 60th wedding anniversary and family get-to-gether. The trip was very satisfied and did spend quality time with my families. The only thing was bit tired as there were many programs lined up during my stay there. Its nice to be back on track and blogging. And now will try to catch up with you guys. Keep watching this space for some new and exiting recipes which were introduced to me recently.

So, today letz get with poppy seeds payasam, a delicious and healthy payasam. I say its healthy because it cools off your body and removes heat effectively and this recipe is most recommended for summer season. More over it is also used as an effective antiseptic herb. I donno why this is prohibited in some countries like in Singapore. Anyways this payasam is from our favourites list.

Ingredients:

Poppy seeds/KhasKhas – 1cup

Ghee – 2tsp

Sugar – 1cup
Milk – 2cups

Method:

Soak the poppy seeds in water for an hour.

Then strain the water and grind into smooth and fine paste using 1 cup of milk.

Take a ground paste in a a heavy bottom vessel, along with the remaining milk and add sugar. Mix well before flaming up.

And that's it, let give some action to ours hands ;) by conitnously stirring the mixture in a low flame to avoid sticking on bottom and till it gets cooked and raw smell leaves. (Approximately it would take 12 – 15 minutes for this step)

Now add 2tsp of ghee and switch off the flame.

Serve warm or chill.

Note:

After the paysam cool down it will become thick so while serving add some milk.

You can garnish with roasted nuts and raisins. I like to have as it is.

Do not add cardamom powder, poppy seeds has its own flavour and tastes good.

For a fine and smooth paste, soak the poppy seeds for longer time, In case you have no time you could skip soaking part can directly grind the khas khas.

To make it more tasty and give a enhanced richness add few cashews and/or almond while grinding the poppy seeds.